— Irreverent Vegan Your Vegan Mom You guys, the broccoli we talked about? It's not ready yet. It cooks a long time In the meantime, let's talk about birthdays. In Desmond's cake from last fall (seven layers!) And last summer, Felix's pumpkin pancakes were held together by yogurt frosting (soy yogurt + raw cashews + maple syrup -> Blend until smooth.) For Grandma, we made multigrain pancakes with layers of lightly sweetened yogurt and berries. To turn our basic pancake recipe multigrain, I used a cup of whole spelt flour, 1/4 cup of cornmeal, 1/2 cup of all purpose, and 1 cup of oats in place of the 2 cups of flour called for. I love birthdays and pancakes and watching my boys snuggled up against their grandma at breakfast. It's been a good day. *(Also, I'm not 100% happy with the recipe yet.
Sparkling Ginger Lemonade I’ve been struggling with whether I should share this drink recipe with you at the start of November. I mean, what is more befitting than a cup of hot cocoa or apple cider on a chilly, sweater-wearing day, right? But then I’m thinking, this fizzy concoction really hits the spot as you’re indulging in all of those heavy, meat-centric, butter-laden comfort foods this time of the year! Once you make a batch of this ginger-infused simple syrup, you can store it in the fridge and make yourself a glass whenever you want something cool and refreshing. Sparkling Ginger Lemonade Ingredients ½ cup sugar ½ cup water 2-in piece fresh ginger, peeled and sliced thinly ½ cup fresh lemon juice Sparkling water In a saucepan, combine sugar, water, and ginger. Remove from heat and let the mixture cool to room temperature. Stir in lemon juice. Pour the mixture through a sieve and store in a clean jar with a tight lid.
Chocolate Peanut Butter Truffle Cookies These are super rich and chocolatey, exist somewhere in between a cookie and a truffle, and are loaded with peanut butter. Yes, they taste as awesome as they sound. If you are feeling a little lazy (or are just out of chocolate chips) the cookies are fantastic if you skip the dipping step. Chocolate Peanut Butter Truffle Cookies Ingredients: 2 cups of Peanut Butter (use the real stuff ["natural"], not Jiff or Skippy etc. Directions: Preheat oven to 350 degrees. Mix together peanut butter, vanilla extract, sugar, salt, baking soda and cocoa powder. Press down on tops with fork, making the classic peanut butter cookie criss-cross pattern. Bake in preheated oven for about 9 minutes. Once cookies have cooled, melt your chocolate using either a double boiler or the microwave. Dip your cookie into chocolate and place on wire rack to set up (Silicon baking mat or wax paper is recommended too :). Store in cool place to keep chocolate from softening.
Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded 30 Foods You'll Never Have To Buy Again Show Me Vegan Things My Father didn’t Teach Me, How to tie a Tie this isn't happiness.™ Peter Nidzgorski, tumblr ABOUT ARCHIVE FOLLOW Facebook Twitter Instagram Google+ Ads Via The Deck Things My Father didn’t Teach Me, How to tie a Tie share it 3,740 notes Amazing Black Bean Brownies Recipe It kills me that I can't take credit for today's black bean brownie recipe. As strange as it sounds (we're talking about brownies packed with pureed black beans), this recipe from a new book by Ania Catalano delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies. Keep in mind I'm someone who comes across hundreds of brownie recipes a year, it wasn't high on my to-do list to feature yet another brownie recipe. But the quirky ingredient list piqued my curiosity, and in the end the proof was in the pan. Ania mentions that this flourless brownie was the most sought-after recipe at her restaurant and bakery. Ania's new book is called Baking with Agave Nectar. So, like I said - there are some quirky facets to this particular brownie recipe. - More Chocolate Recipes - - More Baked Goods Recipes - For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar.
The Modern VEGETARIAN - Recipes